No store selected
Chicken Tortilla Soup

Chicken Tortilla Soup

Rich, flavorful, chunky and delicious. This is like a Mexican version of chicken noodle soup!

More Recipes
20 minutesPrep Time
1 hour 15 minutesCooking Time
8Servings
Shop Ingredients
Makes 8 servings
1 tbsp light extra virgin olive oil
Bertolli Olive Oil Classico
2 chicken breasts
1 white onion, roughly chopped
Red Onion
2 garlic cloves, minced
Garlic Bulb
2 tsp Community Co Taco Seasoning
1 tbsp tajin seasoningSorry this product is not available at your store
1 small carrot, diced
Carrots
Carrots170 Gram
$0.66
avg
ea
1 red capsicum, diced
Red Capsicum
1 chipotle chilli in adobo sauce, mincedSorry this product is not available at your store
2 tbsp tomato paste
Leggo's Pizza Paste
1 can black beans, drained and rinsed
Edgell Black Beans
Edgell Black Beans400 Gram
Special
$1.95
was $2.20
1 fresh corn, remove and reserve the kernel
1 can Community Co Diced Tomatoes
1 cup of sliced Community Co Tortillas
2 L salt-reduced chicken stock or vegetable stock
1 lime
Limes
Limes90 Gram
$0.62
avg
ea
1 bunch fresh coriander, chopped
Coriander Bunch

Directions

  1. Place a large heavy-based pot over medium heat and brown the chicken breasts with olive oil. Set the chicken aside.

  2. Add onion, garlic and all the spices to the pot and sauté for a few minutes until fragrant.

  3. Add carrot, adobo chilli, tomato paste and capsicum. Sauté for a few more minutes then add diced tomato, black beans, corn kernels and stock.

  4. Shred the chicken into small pieces and add back to the soup.

  5. Simmer for an hour or until the soup is thickened and the chicken is tender.
  6. Add tortilla for the last 5 minutes, season to taste. 

  7. Add lime juice and fresh coriander